My health food store sells this, called a Turducken, the thought of it sort of scares me to be honest with you, makes me think of canabolistic poultry or something, yikes...
If there is no God, who pops up the next Kleenex? Art Hoppe
Sometimes you don't know how great life is until you lose what you didn't know you had
oh, yeah, the liver pate, Lola, it's the ultimate decadent finishing touch I love that you thought of the decadence in food. It reminds you how much moral sense and also non-sense we attach to the food we prepare and consume.
Laura, deal with the fear, dear I do know what you mean. It is an exceptionally 'Freudianly' conceived dish It resonates with so many of Freud's essays on notions of civilisation, totem and taboo, and the uncanny, all of which are underwritten by the desperately stupid desire to plug (in both senses of the word) the notion of a lack - this gap in the bird (stuffing the bird....ahem...Freud loved puns, seeing them as the signs of the unconscious at work...)..
I mean what's the problem with no stuffing? Well let me tell you, according to Freud's terms, the lack of a stuffing would force us to confront the (sexual) terror that is sparked in seeing nothing!! (That is, not seeing a phallus.) So you see, PT, in insisting on a stuffing we are betraying our fear of castration - a fear that is inherent in all our acts of stuffing the turkey. This is the fear that is at the heart of the unconscious. Along with desire. But that's another bird.
BTW I'm not a Freudian, I just happen to know his writings...Anyway, stuff Freud, I am wondering what the French feminist deconstructionists would do with the bird...
Something really funny comes to mind...brain-free sweetmeats (sheep's testicles?), anyone? hehhheeeehehehe
ha ha, this has got to be the funniest thing I ever read, I will not say all of the funny freudian comebacks running through my head or this thread would be banned
If there is no God, who pops up the next Kleenex? Art Hoppe
Sometimes you don't know how great life is until you lose what you didn't know you had
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how about eggs??? lol (duck, cornish, quail and chicken) wonder what Freud would say to that?
''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98 DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ The harder you are on yourself, the easier life will be on you!
I vote for wild rice. It makes a really good stuffing. You just need a little extra turkey broth or stock on hand as it tends to be a bit dry, but the fragrance and taste is well worth the extra effort.
The lamb-turkey combination sounds good too. I'll have to try that for myself, as my roomie doesn't do lamb at all.
My roomie made a dish last night that would be a great stuffing substitute for those of us who can have dairy. It's a spinach-artichoke casserole with fresh parsley, mushrooms, onions, garlic, and some sour cream, topped with cheese. She used all-organic sour cream and manchego (sheep's milk) cheese. I will admit to having some, as dairy doesn't bother me as much as other avoids do, and it was wonderfully savory in the best stuffing tradition without being too rich. Here's the recipe:
2-10 oz/app. 550g frozen chopped spinach, thawed and well-drained 1-14 oz/400g can artichoke hearts, drained and chopped 1-10 3/4oz/app. 300g can cream of mushroom soup, undiluted (we made a creamy roux with butter, rice flour and some rice milk and added in some chopped portobello mushroom stems) 1-8 oz/240 ml sour cream (light is good here--you could also sub plain unsweetened soy or goat's milk yogurt) 3 green onions, chopped (we used half a large white onion--you could substitute shallots here if you like) 2 tablespoons/30 ml all-purpose flour (we didn't use any flour and the casserole came out just fine) 1 tablespoon/15 ml fresh parsley, minced 1/4 t/app 1 ml worcestershire sauce (opt)
Saute for 5 minutes:
1 tablespoon/15 ml butter or ghee 2 garlic cloves, pressed or minced 1 tablespoon/15 ml lemon juice 1/2 teaspoon/2.5 ml pepper (opt)
Add saute to spinach mixture.
Add:
1 cup/225g shredded cheese--manchego, parmesan, jack, etc. (you can reduce this amount by up to half and still get the lovely sharp taste of the cheese)
Spoon into a lightly buttered casserole dish. Top with 1 cup/225g cheese. Bake at moderately hot/200C/400F/Gas Mark 6 for 30 minutes. Serves 4-6 generously.
Everyone is entitled to his or her informed opinion. --H. Ellison
BTW I'm not a Freudian, I just happen to know his writings...Anyway, stuff Freud, I am wondering what the French feminist deconstructionists would do with the bird...
omigod eh... your really made me guffaw today... thanks so much!!!
Quoted from eh
Something really funny comes to mind...brain-free sweetmeats (sheep's testicles?), anyone? hehhheeeehehehe
Hmmm... if you really want to grab the bull by the horns ... for the O's in the crowd we have Rocky Mountain Oysters... how about those for a stuffin'"???
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nice! )
''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98 DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ The harder you are on yourself, the easier life will be on you!
OMG, Lola and Kristin...you are flushed out!! Eggs or oysters?!!!! This is IFDGS, no less. (Instinctive Feminist Deconstructionist Genius Stuffing). Lola, to answer your question, what would Freud say? Herr Freud would say what he always said, "Penis substitutes, all!"
....geeez, did she really say, OYSTERS? too much hhhahahahahha, (and how delicious would that be, eh)
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Well, could the BTD community BE any more creative?
I am wowed! Wowed! From prunes to rutabagas, we have it all in here, people! If it isn't in this thread, your bird doesn't need to be stuffed with it! Speaking of which, eh, thank you for the Freudian primer on the psychosocial roots of turkey stuffing and why the idea of a Thanksgiving turkey sans stuffing strikes fear into every fiber of our being! This cultural anthropology and sociology major, and keen and stunned observer of all things human really appreciated it!
Well, I'm off to research whether wild rice is a grain or a grass or what the flip it is. I knew at one point and now I've forgotten. Darn that Dr. Rod and his short-wave diathermy to the head. I've never been the same since...
"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi -
wild rice = Indian rice Shopping hints: This isn't a rice, but rather a grass seed. Compared to rice, it's richer in protein and other nutrients and has a more distinctive, nutty flavor. The downside is that it's more expensive than rice and takes longer to cook. It's especially good with poultry and game. Cultivated wild rice isn't as expensive--nor as flavorful--as "wild" wild rice. Substitutes: wild pecan rice OR brown rice (not as chewy or flavorful).
Mmm. I might have to add that spinach artichoke casserole to my Thanksgiving menu. Sounds delicious!
I just went to an early Thanksgiving potluck yesterday and I made kale and chard (complete with the stems for extra crunch) with carmelized onions, lamb sausage, ginger, garlic, & curry powder to satisfy my craving for stuffing. It worked surprisingly well and amazed a lot of people at the potluck who never thought kale and chard could taste good! It probably wouldn't hold up all by itself baked in the turkey, but I think if you combined those ingredients with with chunks of celery, apple and/or potato & maybe some walnuts for extra crunch, it could work. If you wanted to you could add a mixture of regular potatos and sweet potatos and let your mom pick out the sweet potatos and you pick out the regular ones... so there was something for everyone. Good luck and let us know what you decide on!
can you post exactly how you made your kale lamb mix that sounds divine on its own
Sure! It's really easy.
1 small red onion, finely chopped 1 tblsp garlic paste or minced garlic 1 tblsp ginger paste or minced ginger 1/2 teaspoon curry powder 1/2 teaspoon garam masala (optional, I think this has cinammon in it) 2 lamb sausages (or 1/2 lb ground lamb if you can't find sausages) 1 large bunch chard or kale, chopped(or combination of the two) olive oil to coat pan sea salt and fresh ground black pepper to taste
Add a generous coating of olive oil to a large frying pan. On med-high heat sautee onions until they are translucent. Add spices and stir thoroughly. Add the lamb sausage, removing it from the casing and breaking into small pieces. When lamb is cooked through add greens and sautee briefly, until greens wilt and are mixed in with the lamb and onion. Salt and pepper to taste.
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Quoted from santosha
...and let us know what you decide on!
As of this writing, I'm leaning towards doing something with artichoke because it is beneficial for both me and my mom (yet we will already be getting artichoke in "Page 26", our spinach-artichoke casserole...so it will be an artichoke-intensive Thanksgiving if I go with an artichoke stuffing as well, however, I've already briefed my mom on this and she is enthusiastically for an arti-intensive T-Day. She is all about artichoke). I am thinking of doing the stuffing on the stovetop afterall, because veggie-based stuffings won't hold up for hours of cooking in the bird, me thinks. I might combine the artichoke with some butternut squash, cranberries, butter, drippings from the turkey, onions, garlic, sage, etc., and see what comes of it.
That's my leaning at this juncture *lol*.
"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi -
Location: Fukushima Fall-Out Zone (a.k.a., planet earth)
P.S. And, if I do it and it turns out, you can best believe I shall post the recipe! Any grain-free delish replacement for a traditionally grain-based thaaang needs to be posted early and often!
"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi -
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lstreat, thanks for fishing out that turkey recipe! )
Edna, have you ever seen Jerusalem artichokes? those seem to be very 'potato like' without the heavy starch.........
''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98 DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ The harder you are on yourself, the easier life will be on you!
Well, I'm off to research whether wild rice is a grain or a grass or what the flip it is. I knew at one point and now I've forgotten. Darn that Dr. Rod and his short-wave diathermy to the head. I've never been the same since...
Please cook the wild rice first BEFORE stuffing as it's really, really good once it's opened up.
PM me if you need a shipment. It's a staple here in Minnesota.
"To be nobody-but-yourself—in a world which is doing its best, night and day, to make you everybody else—means to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings
As of this writing, I'm leaning towards doing something with artichoke because it is beneficial for both me and my mom (yet we will already be getting artichoke in "Page 26", our spinach-artichoke casserole...so it will be an artichoke-intensive Thanksgiving if I go with an artichoke stuffing as well, however, I've already briefed my mom on this and she is enthusiastically for an arti-intensive T-Day. She is all about artichoke). I am thinking of doing the stuffing on the stovetop afterall, because veggie-based stuffings won't hold up for hours of cooking in the bird, me thinks. I might combine the artichoke with some butternut squash, cranberries, butter, drippings from the turkey, onions, garlic, sage, etc., and see what comes of it.
That's my leaning at this juncture *lol*.
Atichoke is a great idea for a stuffing base!!! Yummy, I can't wait to hear how it turns out & hopefully get your recipe.
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I love that you thought of the decadence in food. It reminds you how much moral sense and also non-sense we attach to the food we prepare and consume.
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